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Heeding diners' demands for more than a menu centered on sandwiches over dinner, Abbot Kinney's new produce-commanded Feed Body & Soul is vastly expanding its evening offerings with a new selection of entrees. The healthy-leaning restaurant, which adheres to recipes shunning excess salt, sugar, and oil, is instituting a few other changes since opening back in January to spice things up. Quite literally.

Matthew Dickson is now making the house-made hot sauces you see above to accompany every table. The chef prepares both his own red sauce and tomatillo, along with a diminutive dish of salt and pepper for those wholike us on our first visitmight have found too many of the dishes in need of a little more punch.

The new menu, meanwhile, offers guests more traditional dinner options by building on Dickson's daily changing rotisserie specials (which recently included a serving of bison) in entrees like chili and hemp seed-crusted albacore, vegetable and grain bowls, and healthy spreads of salads and small plates. You can see Feed Body & Soul's full new dinner menu below.

SMALL PLATES

Farmers Market Pickled Vegetables GF 7

In-House Fermented Red Beet, Cabbage and Cauliflower GF 7

A Selection of Three Farmers Market Pickled Vegetables GF 7

Farmers Market Spreads GF 7

A Selection of Three Farmers Market Spreads GF 10
All of our spreads are served with our whole wheat
and sea salt crackers (GF upon request)